Crispy Rice Cake

I never thought I’d say this, but plain rice? It became one of my favorite snacks.

Not the boring kind you force yourself to eat because it’s “healthy”—I’m talking about golden, pan-toasted rice cakes that are actually fun to eat.

The kind that make you pause after the first bite and go, “Wait…did I really just make these from rice?”

These little discs look simple, and honestly, they are. But something about the way they toast up—crispy on the outside, warm and soft inside—makes them surprisingly satisfying.

I didn’t grow up eating rice cakes like this, but once I tried making them at home, I couldn’t stop. They’re not store-bought crispy and hollow; they’re real. Thick, toasty, and full of quiet flavor.

I still remember the first batch I made. I didn’t expect much—I just had leftover rice and a random idea to try shaping it.

I ended up standing over the stove way longer than planned because I kept flipping “just one more” into the pan.

Now I make them on purpose. Sometimes I eat them plain. Sometimes I add a little something on top. But they always start the same way—with cooked rice, a little oil, and a little time.

If you’re curious or even just bored of the usual snack routine, this might be something worth trying. No fancy tools. No strange ingredients. Just something honest and surprisingly good.

Homemade Crispy Rice Cakes Recipe

Ingredients:

2 cups short-grain white rice (like sushi rice or glutinous rice)
3 cups water
1 tablespoon mild-flavored oil (sunflower or canola)
1/4 teaspoon sea salt (optional, for taste)
A bit of neutral oil for pan-toasting (as needed)

Instructions

Start by rinsing the rice thoroughly in a fine-mesh sieve under cold water. Rinse until the water runs clear—this removes excess starch and helps the rice cook evenly.
Soak the clean rice in fresh water for at least 2 hours, or ideally overnight, covered in a bowl at room temperature.
Drain the soaked rice and transfer it to a saucepan. Add 3 cups of fresh water. Bring it to a boil over medium heat, then lower the heat to a gentle simmer.
Cover the pot with a tight lid and cook for 15–18 minutes, or until the water is fully absorbed and the rice is very soft and slightly sticky.
Remove from heat and let the rice sit with the lid on for 10 minutes—this steams the rice and makes it pliable.
Once cooled just enough to handle, transfer the rice to a large mixing bowl. Using a spoon or wet hands, gently fold in 1 tablespoon of oil and sea salt (if using).
The oil gives the rice a subtle richness and helps it crisp when toasted.
Now shape the rice into thick, even discs. Use a round cookie cutter or shape them by hand. Each cake should be about 2.5 to 3 inches wide and around 1/2 inch thick.
Press them firmly so they hold together but don’t compact too tightly—you still want that airy texture inside.
Tip: If the rice sticks to your hands, dip your fingers in water before shaping each cake.
Lay the rice cakes on a parchment-lined tray in a single layer. Let them air dry for 6–8 hours, flipping halfway through.
For best results, leave them near a fan or in a low-humidity room. You’re aiming to reduce surface moisture so they crisp beautifully without becoming gummy.
Alternative (if in a rush): Dry in the oven at 175°F (80°C) for 1.5–2 hours. Turn them every 30 minutes.
Heat a non-stick skillet or cast iron pan over medium-low heat. Lightly oil the pan with a brush or paper towel. Place 3–4 rice cakes at a time in the pan (don’t crowd them).
Cook for 5–6 minutes per side, or until golden brown and lightly crispy on both sides. Press down very gently with a spatula if needed to ensure even toasting.
Important: Keep the heat medium-low to avoid burning and allow the inside to warm up thoroughly.
Transfer the toasted rice cakes to a wire rack to cool completely. This prevents moisture from building underneath.
Once cooled, they can be stored in an airtight container for up to 3 days at room temperature, or 1 week in the fridge.
For longer storage, freeze in a single layer, then store in a freezer bag. Reheat in a toaster oven or pan to restore crispiness.

Are Homemade Rice Cakes Healthier Than Store-Bought?

Yes, homemade rice cakes are often a healthier option because:

Fewer Ingredients: You only use rice, oil, and salt — no preservatives or additives.
No Added Sugar or Flavors: Many store-bought ones have sugar or artificial flavorings.
Control Over Oil and Salt: You decide how much to add, or skip them completely.
Freshness: Homemade cakes are not sitting on a shelf for weeks.

How Do You Make Rice Cakes From Cooked Rice?

It’s very easy to make rice cakes from cooked rice. Just follow these steps:

Use short-grain rice: It sticks better.
Shape the rice: Press the rice into round, flat discs with wet hands.
Dry the cakes: Let them sit for a few hours or dry them in the oven at low heat.
Toast in a pan: Use a non-stick pan and toast both sides until golden and lightly crispy.

Are Rice Cakes Good For Weight Loss?

Rice cakes can help with weight loss if eaten the right way:

Low in calories: One plain rice cake has around 30–40 calories.
Low in fat: Especially if you use little to no oil.
Portion control: They’re easy to count and eat in moderation.
Good with healthy toppings: You can add thin slices of fruit, yogurt, or nut spreads.

Do Rice Cakes Have Gluten?

Plain rice cakes do not contain gluten if they’re made with 100% rice.
But:

Check ingredients: Some flavored or store-bought ones might have gluten-based seasonings.
Avoid cross-contamination: Homemade is safer if you’re being careful.

Can I Use Leftover Rice To Make Rice Cakes?

Yes, leftover rice works very well if:

It’s short-grain or sticky: This kind holds together better than long-grain rice.
Reheat slightly before shaping: Warm rice is easier to mold.
Don’t let it dry out completely: If it’s too dry, sprinkle a little water and warm it first.

What Type Of Rice Is Best For Rice Cakes?

Choose rice that holds its shape after cooking:

Short-grain white rice: Best option, naturally sticky.
Glutinous rice (sticky rice): Great for chewy cakes.
Sushi rice: Works really well for a dense texture.
Brown short-grain rice: A healthier option, but the texture will be firmer.

Are Rice Cakes Considered Low Calorie?

Yes, rice cakes are low in calories:

Plain cakes: Around 30–40 calories each.
Oil-free versions: Even lighter.
No sugar or sweeteners: Keeps the count low.

Why Are My Rice Cakes Falling Apart?

If your rice cakes won’t hold together, check for these:

Wrong type of rice: Use sticky rice like short-grain or glutinous.
Too dry: If the rice is old or cold, sprinkle a bit of water and reheat before shaping.
Not pressed tightly: Shape with firm, wet hands and press well.
Didn’t dry before cooking: Let them dry so they set before toasting.

Are Rice Cakes Fried Or Baked?

Homemade rice cakes are usually:

Pan-toasted: Light oil in a pan until golden brown.
Oven-dried: To remove moisture before pan-toasting.
Not deep fried: They’re cooked with very little oil.

Do Rice Cakes Taste Better Toasted?

Yes, they taste much better toasted:

Crispy outside: Adds a nice bite.
Nutty flavor: Brings out the rice’s natural taste.
Warm center: Makes them feel fresh and homemade.

Are Rice Cakes Safe For Babies Or Toddlers?

Yes, but keep it simple and soft:

No salt or sugar: Babies don’t need seasoning.
Skip hard toasting: Lightly warm or steam instead of crisping.
Cut into small pieces: To avoid choking.

How Do You Add Flavor To Plain Rice Cakes?

You can enjoy them in many different ways:

Sweet toppings: Mashed banana, honey, fruit slices, or yogurt.
Savory toppings: Hummus, avocado, cheese, or thin cucumber slices.
Spices: Sprinkle cinnamon or mild chili powder.
Herbs: Mix chopped herbs into the rice before shaping.

Can Rice Cakes Be Made Without Oil?

Yes, you can make oil-free rice cakes easily:

Dry toast in a non-stick pan: Low heat and patience are key.
Use oven drying: Keeps the cake light and crisp.
Skip oil in the mix: Just shape and toast.

Are Rice Cakes a Good Snack Before Or After Workout?

They work well for both:

Before workout: Gives quick energy without feeling heavy.
After workout: Add protein-rich toppings like peanut butter or yogurt.

Can I Freeze Rice Cakes?

Yes, they freeze well and stay fresh longer:

Cool them first: No steam inside the bag.
Use parchment paper between them: So they don’t stick.
Store in a zip-top freezer bag: Press out air.
Reheat in a toaster or pan: Brings back the crunch.

How Do You Store Homemade Rice Cakes?

Store them properly so they stay fresh and crispy:

Cool completely first: Never store them while warm.
Airtight container: Keeps moisture out.
Room temperature: Good for 2–3 days if fully toasted.
Refrigerator: Up to 7 days.
Freezer: For longer storage (see next question).